Arugula Pesto

12oz baby arugula, washed, spun dry
4 medium garlic cloves, peeled
1 tsp freshly squeezed lemon juice
½ cup hulled, toasted pumpkin seeds
¼ cup finely grated Pecorino Romano
1 tsp fresh ground BLACK PEPPER* adjust to taste
1 tsp HIMALAYAN PINK SALT* adjust to taste
⅔ cup EXTRA VIRGIN OLIVE OIL* (see below)

Combine arugula, garlic, lemon juice, pumpkin seeds and cheese in a food processor or blender. With the motor running, slowly drizzle in olive oil and process until finely processed (No more than a minute) Season to taste with salt and pepper. Delicious for pasta, sandwiches, eggs, bread and more! Serves 4-6.

OIL FLAVOR IDEAS: Herbes de Provence, Garlic, Basil, Tuscan Herb, Traditional unflavored extra virgin olive oil or Roasted Walnut oil.

* Available at The Vintage Olive *